Salad a la Gado-Gado

Inspired by a World Food Cafe cookbook recipe

Base salad:
Lettuce
Cucumber
Carrot
Sugar snap peas
Marinated tofu

Cut into mouth-sized pieces, and mix in a big bowl

Sauce:
1 Table Spoon Toasted Sesame Oil
1 Table Spoon Sunflower Oil
2 Table Spoons Water
Lemongrass Stalks
1 Tea Spoon Chili Flakes

Cut lemongrass into pieces, and put together with the oil, water, and chili flakes into a blender. Grind into a smooth paste. Pour paste into wok at medium heat, fry for a few minutes, sometimes stirring.

1 Can Coconut Milk
4 Table Spoons Peanut Butter
1 Table Spoon Tamari
1 Tea Spoon Sugar

Add into wok, stir, turn down heat, stir more until a smooth sauce forms. Pour over the salad.

Kebab pita

Inspired by VBites in Brighton

Small pita
Lettuce
Veganaise
Tofurky Slow Roasted Chick'n BBQ
Tomato (optional)

Heat the pita, insert ingredients, enjoy!

Frosting

Chocolate buttercream frosting

Recipe from: http://www.bbc.co.uk/food/recipes/chocolate_buttercream_11918
Modifications: instead of butter use vegan margarine, omit the milk

Vanilla buttercream frosting

by Dieter

50ml vanilla custard

100g margarine

200g icing sugar

1t vanilla extract

Seeds from 1 vanilla pod

Beat butter until soft, beat in icing sugar, beat in vanilla. 

Beat again before spreading on a room-temperature (or at least not hot) cake.

Vanilla lime frosting

by Corina 

Lots Powdered sugar
1/4C Margarine
1T Lime juice
1t Vanilla

Beat together until the right consistency and creamy

Fruity protein frosting

by Dieter

2 passionfruits 

3T rice protein powder

3T pea protein powder

4T maple syrup

Blend together

6T butter

Blend again

60g protein!

Hot chocolate

By Dieter

Per Person

1 cup of milk (hazelnut is the best)

1 tablespoon of cocoa powder

1 tablespoon maple syrup

1 tablespoon sugar (depending on the milk and taste)

1 teaspoon vanilla

cayenne pepper

tiny bit of cinnamon

Combine all ingredients in a pot and heat (does not need to boil). Stir well, and serve!

Blueberry Muffins / Cake

By Dieter

Blueberry muffins

2/3 cup of chocolate flavoured coconut/hazelnut/oat milk
2 big table-spoons of coconut butter
1 cup of flour
1/2 cup of tapioca starch
1/2 cup of icing sugar
1/2 teaspoon of salt
1 teaspoon of baking powder
1/8 teaspoon of bicarbonate soda
200gr blueberries
50 gr marcipan

Mix the milk with the coconut butter (in small flakes), the flour, tapioca starch, icing sugar, and salt. The consistency should be soft, but so that it sticks to a fork when lifted out. Add the baking powder and bicarbonate soda, and mix some more. Stir in the blueberries and the small crumples of the marzipan with a spoon. Bake at 180C for 30 mins, until the top is slightly crusty and a fork comes out clean.


Alternative, more fluffy version

2/3 cup of chocolate flavoured coconut/hazelnut/oat milk
2 big table-spoons of coconut butter
3 big table-spoons of sunflower oil
1 cup of flour
1/3 cup of tapioca starch
1/2 cup of almond flour
1/2 cup of icing sugar
1/2 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of bicarbonate soda
200gr blueberries
2 bananas
50 gr marcipan

Blueberry cake

Put all dry ingredients in a baking pan and mix.

300g sugar (2 1/4 cups)

300g flour

1t salt

1t baking powder

Mix in until smooth:

200ml vanilla custard (Oatley in the UK)

250ml sunflower oil

200ml water

19ml vanilla extract

Add and stir:

1T agave syrup

225g blueberries

50g marzipan (cut short, thin slices off the block)

Juice from 1/2 lime

Bake on 180C for 50 min.

Lasagna

Recipe by Dieter


Two versions:
- vegetable with protein-pasta, spinach and mushrooms

- classical with pasta-sheets, tomato & mince filling

Try sweet potato lasagna https://www.forksoverknives.com/recipes/vegan-pasta-noodles/sweet-potato-lasagna/

Note: a nice tangy texture contrast is adding vegan ricotta cheese

Vegetable:

9 sheets of green-lentil lasagna sheets (explore cuisine)
1 1/2 glasses of pasta sauce (tomato+basil)
1 bag fresh spinach
1 container mushrooms (cut in slices)
1 pack of Tofurky hickory smoked slices (cut into pieces)
12 sheets Violife mozzarella cheese
Black pepper

Pour some pasta sauce in the bottom of an oven-proof pan. Layer on three of the lasagna sheets. Place half of the mushrooms, spinach, and tofurky on it, sprinkle with black pepper. Add another three lasagna sheets, pour pasta sauce on top, add remaining spinach, mushrooms, tofurky, and black pepper. Add a layer of cheese, the remaining three lasagna sheets, the remaining pasta sauce, and another layer of cheese.




Classical:

Tomato-filling 

(This will make filling for 2 medium sized lasagnas - it will keep well in the fridge/freezer)

half an onion

300gr vegemince (we used Linda McCartney’s)

250gr mushrooms

port wine

800gr pasta sauce

chili flakes

Fry the onion in some oil until a bit soft, add the mushroom and mince, and heat until the mushrooms are done. Pour a bit of port wine in, and stir to let the alcohol evaporate. Add the pasta sauce and chili flakes (to taste), let boil, and set aside.

Bechamel-sauce

(Amount for one lasagna)

2 table spoons margarine

3 table spoons flour

250ml water

1 stock cubes

1 teaspoon mustard

good pinch nutmeg

1 tablespoon nutritional yeast

Let the margarine melt before adding the flour. Stir constantly to avoid clumping. When the flour is well dissolved and everything turns golden, add the water in stages, still stirring to create a thick sauce. Put in the stock cube, mustard, nutmeg and nutritional yeast to flavor, turn off the heat, and stir until everything is well mixed.

Lasagna

Use a deep oven pan to put everything together: start with filling some of the tomato sauce to cover the bottom, next a thin layer of béchamel sauce, on top of which put a layer of lasagna pasta sheets. Follow this by two more layers (tomato, béchamel, pasta), and keep sufficient béchamel sauce to create a complete layer over the top pasta sheets. Top with some pizza/mozzarella cheese (a thin layer of a vegan cheese that melts well). Put in the oven at 180C/375F for 30-40 minutes. The lasagna will be done when a fork easily slides through all the pasta layers.

Salted Caramel sauce

By Dieter

100gr of sugar

2 table spoons of butter

2 teaspoon of salt

1/3 of a pack of oatley cream (or coconut cream)

Pour the sugar into a pot, and heat at medium heat until sugar begins to melt. Add the butter, while constantly stirring, until it turns into golden caramel. Remove the pot from the stove, add the salt and oatley cream, and stir.